Your cart is currently empty.

Scrumptious Pumpkin Zucchini Chocolate Chip Cookies

Oct 14, 2015

Ok ladies, you’re in for a treat – literally. It’s pumpkin season, and while I’m not crazy about the quintessential Pumpkin Spice Latte (don’t hate me!), I’m crazy about Pumpkin Chocolate Chip Cookies. But there’s a twist. I’ve added a secret ingredient to them: ZUCCHINI – yes zucchini. It adds so much texture to the cookie and has a unique subtle flavor. And it makes you feel like there's a nutritional component to them as well. Trust me they are TO DIE for! I’ve been posting pictures of them on snapchat and kept getting requests for the recipe so I figured I’d add it to the blog.

What I did was take my family’s traditional pumpkin chocolate chip cookie recipe that we’ve been using for decades and add one cup of zucchini to it. Now something that’s important to keep in mind is that once you’ve shredded the zucchini, before you add it to the batter you have to squeeze out most of the liquid because it can make your batter watery if you don’t.

Also, these cookies are meant to be big and bold, so don’t be afraid to be generous with the batter when adding it to the pan. Enough talking – more baking! Here’s the recipe, and drop me a comment if you have any questions!